Roasted Vegetable Soup with Pumpkin and Cauliflower
A simple and healthy roasted vegetable soup made from pumpkin, cauliflower, carrots, garlic and thyme. Packed with vitamins to boost immunity and nourish the body.
Ingredients
- 2 cups pumpkin cubed
- 1 carrot cubed
- 2 cups cauliflower cut into florets
- 1 head garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoon olive oil
- 1 sprig of fresh thyme removing the stem
- 3 cups chicken or vegetable stock
Instructions
- Cut pumpkin and carrot into cubes and cauliflower into florets. Add olive oil, salt, pepper and thyme. Mix and put on a baking tray.2 cups pumpkin, 1 carrot, 2 cups cauliflower, 1/4 teaspoon salt, 1 1/2 tablespoon olive oil, 1 sprig of fresh thyme, 1/4 teaspoon black pepper
- Leave the bulb of garlic whole. Slice 1/4 inch off from the top of the bulb to expose the cloves. Spread olive oil on top of the exposed cloves. Add to the baking tray.1 head garlic
- Preheat oven to 400°F (205°C). Roast for about 40 minutes or until vegetables are nicely browned and tender.
- In a pot, put roasted vegetables and chicken stock. Squeeze the garlic bulb and the roasted garlic cloves will slide out easily. Add to the pot.3 cups chicken or vegetable stock
- Use a handstick blender to blend the soup in the pot. If you don't have a handstick blender, put all the ingredients in a blender and blend before transferring to the pot.
- Bring soup to a boil. Taste and adjust seasoning if needed. Serve with some warm crusty bread. Enjoy!